THE EFFECT OF STORAGE METHODS ON EGG QUALITY AND ORGANOLEPTIC PROPERTIES OF BROWN EGG TYPE OF DOMESTIC FOWL IN AKWA IBOM STATE.
ATTENTION:
BEFORE YOU READ THE CHAPTER ONE OF THE PROJECT TOPIC BELOW,
PLEASE READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL
PROJECT COSTS N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE
COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953,
08168759420
THE
EFFECT OF STORAGE METHODS ON EGG QUALITY AND ORGANOLEPTIC PROPERTIES OF BROWN
EGG TYPE OF DOMESTIC FOWL IN AKWA IBOM STATE.
CHAPTER ONE
1.1
BACKGROUND OF THE STUDY
Eggs (like other agricultural products) are
perishable and consequently require proper and effective storage to reduce post
harvest losses. Eggs are delicacies relished in both rural and urban areas with
chicken eggs being the most popularly produced and consumed (Fasina et al.,
2012). Eggs are highly palatable and can be prepared or utilized in a number of
ways. Eggs are perfectly balanced foods containing proteins, vitamins (except
vitamin C ) and minerals required for good health by both the young and old
(NECC, 2014). According to FAO (2003),
eggs are consumed primarily as protein sources and are considered as complete
proteins because they contain all nine essential amino acids making them an
excellent source of high quality protein (93.7%).
Eggs come in a variety of colours (white,
brown, tinted, white to tinted, blue) depending on the breed and variety of the
bird (Doug et al., 2002). In Akwaibom state Nigeria, brown eggs are mostly
produced and consumed. Consumers of egg pay more attention to egg shell colour
though there is little or no direct relationship between shell color and
nutritional characteristics/content of the egg (Scotts and Silversides, 2000).
Eggs are collected and stored prior to period
of consumption which could range from days to months depending on the method of
storage. Common storage methods include Wet sand storage, storage in plastic
trays or open bowls under room temperature, storage in sawdust, storage in
polyethene bags, oiling and cold refrigeration. The latter is least practiced
in Nigeria for a number of reasons but mainly due to the poor state of power
supply in Nigeria and also due to ignorance as most people who own
refrigerators do not think it right to store eggs in the refrigerators. Egg storage influences the rate at which eggs
undergo physical and biochemical changes that lead to the reduction in egg
quality thus influencing its nutritional composition and acceptability for
consumption and other uses(Fasina, 2012; Mohammed, 2011; Okeudo et al, 2005;
Raji, 2009; Scotts and Silversides, 2000).
According to Stadelman (1986), egg quality
refers to the characteristics of an egg that will affect its acceptability to
the consumer. It then becomes necessary to properly store eggs in order to
maintain its quality and also to derive maximum utility from consumption of
eggs.
1.2
STATEMENT OF THE PROBLEM
Currently, poultry production is fast
becoming intensive in Nigeria and has become a dependable source of income for
many farmers. With increase in poultry production and harvest of poultry
products, we are faced with the pressing need to preserve poultry products- in
this case- eggs to prevent or reduce post harvest losses due to spoilage and
wastage.
1.3
OBJECTIVES OF THE STUDY
The objectives of the study are:
To
examine the effect of storage methods on egg quality and organoleptic properties
of brown egg type of domestic fowl in Akwa ibom state.
To
examine the microbial load of eggs stored under different conditions.
JUSTIFICATION FOR THE STUDY
There is marked increase in poultry
production in Nigeria as a result of the steady and substantial income
actualized from its production particularly in layer production as eggs are
gotten almost every day under proper management. This increase in productivity
heralds the pressing need to effectively store and preserve poultry produce (particularly
eggs as related to the study) in the hands of the producers as well as the
consumers.
Eggs spoil in homes due to improper storage
leading to deterioration in egg quality both physically and chemically (Obi and
Igbokwe, 2011). Observed changes include watery albumen, enlargement and
flattening of egg yolk and air cells and absorption of off-flavours and odours
(FAO, 2003; Mohammed, 2011; Scotts and Silversides, 2000).This study aims at
identifying a suitable storage method that will significantly reduce the rate
at which biological and physico-chemical changes occur within the egg.
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you
will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#5,000) into our bank Account
below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3)
Payment Name (If you made a transfer)
(4)
Teller Number (If you made a direct deposit)
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
Our
other research websites:
Comments
Post a Comment